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Kazan kabob
Qozon kabob: Tashkent lamb ribs and potatoes fried crisp in a kazan
Kazan kabob is men's food in Tashkent, cooked outdoors in a big cast-iron kazan for a weekend gathering: lamb ribs fried hard in their own fat until crusty, then covered and cooked until tender, with whole small potatoes added to fry in the lamb fat until golden. It is served piled on a platter with raw onion, cumin and fresh herbs. A heavy cast-iron casserole does the job at home. A common mistake is adding water; the dish should fry and steam in its own fat and juices. Chef's tip: salt the ribs well in advance and fry them without moving them for the first 5 minutes, so they get a deep crust.
- Total time
- 90 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the kabob
- 2 ⅝ lb lamb ribscut into single ribs
- 2 tsp salt
- 1 ½ tsp cumin seedscrushed
- ½ tsp black pepper
- 3 tbsp sunflower oil
- 1 ½ lb small new potatoespeeled
- 1 head garlicwhole, outer skin removed
To serve
- 1 onionsliced into rings
- ⅔ oz fresh dill and corianderchopped
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Method
0/5 doneStep 1: Rub 2 ⅝ lb lamb ribs with 2 tsp salt, 1 ½ tsp cumin seeds and ½ tsp black pepper and leave for 30 minutes.
Step 2: Heat 3 tbsp sunflower oil in a heavy cast-iron pot over a high heat. Fry the ribs in a single layer, in batches, without moving them for 5 minutes, then turn until crusty all over. Common mistake: crowding the pot; they stew.
15 minStep 3: Return all the ribs, cover and cook over a low heat for 30 minutes, turning once.
30 minStep 4: Add 1 ½ lb small new potatoes and 1 head garlic, turn in the fat and cook uncovered for 25–30 minutes, turning, until the potatoes are golden and soft and the ribs are tender and crisp.
30 minStep 5: Pile onto a platter with 1 onion and ⅔ oz fresh dill and coriander.
Nutrition per serving
- Calories
- 720 kcal
- Protein
- 38 g
- Carbs
- 34 g
- Fat
- 48 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kazan kabob take?
- About 90 minutes in total: 15 minutes to prepare and 75 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of cumin seeds?
- Ground cumin, three quarters of the amount (add it with the other ground spices, not to hot oil first).
- What can I use instead of small new potatoes?
- Any waxy potato, cut to the same size.
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